Wednesday, 16 February 2011

It really feels good to have found my baking mojo again and hubby is certainly one happy chappy. Although I did quite a bit of baking over xmas, I have not done much since then. I bought some blueberries the other day that were half price and I’d forgotten all about them until this morning. Thankfully they were still edible so I decided to search out a recipe to make use of them.

I came across this Lemon Blueberry Bread online and decided it was the one! This bread is bursting with big juicy blueberries and the lemon infused sponge is light yet moist. The hot lemony glaze applied on removal from the oven adds an extra citrus layer to complete the flavour experience.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the centre comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.

you know, this looks absolutely amazing! :) Rreally and truly! It's great to see your posts again, with some good, simple, homemade baking. I love the colours in this and the last pic with the sun shining through makes me want to bake it right now (it's 1 in the morning, ha!). I've not been blogging for a while either, i've just not been in a FOOD mood-if that makes sense. But i still ike to keep up with my faves! :)

Ooooooo - I've made this bread and remember how scrummy it was. I've stopped using fresh Blueberries though. I much prefer the dried ones in cakes as I think they give more flavour, but that's just me.Glad to hear your cooking mojo is back :0)xx

All purpose flour is plain flour. According to wikipedia the "type55" wheat flour is a standard flour equivalent to plain flour. I'm not sure about using frozen raspberries as tend to go soggy when defrosted. Fresh rasberries would be better.

Wow, your bread looks so studded with blueberries in every bite. This must have been a real treat. I have a sweet treat linky party going on at my blog called Sweets for a Saturday and I'd like to invite you to stop by and link your bread up. http:/sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-5.html

Definitely butter. I read about how they make margarine in a book by rose prince and have never been able to touch the stuff since, Anything natural has got to be better than the artificial equivalent. I'm all for sugar over sweetners too x

Sorry to hear the loaf didn't turn out well for you. Sometimes fruit has a tendency to sink to the bottom, to avoid this they say to toss the fruit in flour. As for the cake falling apart, was the tin lined? and if the cake was still too hot when you took it out of the tin this could also be the cause.

I baked this beautiful bread today for a friend. The colors are so bright and summery. I'm tempted to cut into it and stuff my face. It filled the house with the most wonderful smells! Thank you for this recipe! I'll be back to try out more of your recipes!

About Me

Hello and Welcome to The Goddess's Kitchen!
My name is Maria and reside in Surrey, UK. I'm a full time domestic goddess (thanks to my hard working hubby), wife and mother (I love my work). I'm also a nannie to my beautiful grandson called Ollie, who I just love to bits! My other babies are my 2 beautiful but spoilt kitties, Madison and Coco. My passion is cooking and baking and my kitchen is my sanctuary. I love being able to share my love and joy of food with my family, friends and fellow foodie bloggers. I confess to having a "slight" amazon addiction and love to browse and buy beautiful cookbooks and own over 200 cookbooks, a collection which grows regularly!